CRISPY MASHED POTATO & STUFFING PATTIES
Talk about a fun way to use holiday leftovers! Making this turkey and stuffing patty is so fast. The family looks forward to this breakfast treat every year. -Kellie Ferea, Casa Grande, Arizona
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 12 patties.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing., In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into skillet; press to flatten slightly. Fry on each side until golden brown and heated through, 4-5 minutes. Drain on paper towels. If desired, serve with applesauce.
Nutrition Facts : Calories 364 calories, Fat 19g fat (6g saturated fat), Cholesterol 118mg cholesterol, Sodium 628mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein.
LOADED CHEESY MASHED POTATO BALLS RECIPE BY TASTY
Here's what you need: mashed potato, green onion, cooked bacon, garlic powder, black pepper, eggs, cheddar cheese, flour, bread crumbs, oil, salt
Provided by Tasty
Categories Sides
Yield 7 servings
Number Of Ingredients 11
Steps:
- Cut cheddar cheese block into small cubes.
- Place cold mashed potatoes into a large mixing bowl. Add green onion, chopped bacon, garlic powder, black pepper, and 1 egg - mix well.
- With lightly floured hands - pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place a cube of cheddar in the center and wrap the potato mixture around the cheese. Repeat.
- In three separate bowls, add flour, remaining egg (whisked) and breadcrumbs. Coat the potato ball in flour, then egg, then breadcrumbs. Coat once more with egg and once more with bread crumbs. Set aside - store in fridge while you wait to fry.
- In a medium pan heat oil over medium/high heat (to approximately 350˚F (180˚C). Fry the potatoes in batches until browned on all sides.
- Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt.
- Transfer to a baking tray and bake in a preheated oven for 5 minutes at 400˚F (200˚C).
- Enjoy!
Nutrition Facts : Calories 792 calories, Carbohydrate 132 grams, Fat 14 grams, Fiber 7 grams, Protein 26 grams, Sugar 7 grams
MASHED POTATO STUFFED MEATLOAF CUPS RECIPE BY TASTY
Here's what you need: potato, butter, salt, pepper, shredded parmesan cheese, milk, ketchup, tomato paste, brown sugar, onion powder, mustard powder, paprika, cooking oil, onion, garlic, ground beef, salt, pepper, worcestershire sauce, shredded parmesan cheese, fresh parsley, egg, panko breadcrumbs, milk
Provided by Claire Nolan
Categories Lunch
Yield 10 meatloaf cups
Number Of Ingredients 24
Steps:
- Preheat oven to 350˚F (180˚C).
- Place cooked potatoes into a large bowl. Add butter, salt, pepper, parmesan, and a splash of milk. Mash and add more milk gradually until the potatoes are the desired texture. Set aside and let cool.
- Prepare the glaze by mixing ketchup, brown sugar, onion powder, mustard powder, and paprika in a bowl. Reserve half in a separate bowl to glaze once cooked.
- Add oil in a skillet over medium heat, followed by onions and garlic. Cook until onions are translucent and fragrant. Set aside in a bowl to cool before adding to the meat mixture.
- In a large bowl, combine ground beef, salt, pepper, worcestershire sauce, parmesan, parsley, cooled onions & garlic, egg, breadcrumbs and milk. Mix until combined.
- Using a spoon or ice cream scooper, scoop the meat mixture and place into a greased 12 cup cupcake baking tin.
- Using your fingers, spread the meat from the center to make a cup. Fill the middle with a small spoonful of mashed potatoes, and cover back up with the meat mixture.
- Generously brush half of the reserved glaze on top of the meatloaf cups generously.
- Bake for 25 minutes, reapplying the glaze halfway through. Once they are done cooking, brush with the remaining glaze that has Not been used on the raw meatloaves.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams, Fat 15 grams, Fiber 1 gram, Protein 19 grams, Sugar 9 grams
POTATO STUFFING
This is an old Pennsylvania Dutch recipe I've always served as a side dish. The simple addition of onion and celery gives the potatoes a special flavor, and the parsley adds color.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in the bread, potatoes and parsley. Spoon into a greased 1-qt. casserole. , Bake, uncovered, until top is lightly browned, 45 minutes.
Nutrition Facts : Calories 135 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 344mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA DOT'S STUFFING BALLS
This is my must-have recipe for Thanksgiving, passed down to me by my grandmother. These delicious stuffing balls are crispy on the outside and soft on the inside. She always used white bread for this recipe, but I like to use a nutty whole wheat bread for a little extra flavor.
Provided by carabakescupcakes
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 56m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
- Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
- Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
- Shape mixture into 2-inch balls and arrange on prepared baking sheet.
- Bake until golden and crisp, about 20 minutes.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 8.8 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 288.5 mg, Sugar 1.3 g
MASH POTATO AND STUFFING BALLS
Don't you hate it when you have a little leftover but not quite enough - and you really don't want to throw it away - so don't - here's an idea for just such an occasion. Mash Potato and stuffing balls - crispy on the outside and nummy and heavenly on the inside.
Provided by SEvans
Categories Mashed Potatoes
Time 20m
Yield 10 balls
Number Of Ingredients 6
Steps:
- Combine leftover mashed potatoes, leftover stuffing, one egg, and approximately 1/2 of the bread crumbs.
- This particular recipe yields 10 ping-pong-ball size stuffing balls, but you can change the recipe to whatever suits your family, and depends on the amount of leftovers you have. The consistency of the balls should be sticky, but not UBER sticky.
- Roll the balls in the remaining bread crumbs to coat evenly.
- Set aside until all the balls are ready.
- Heat oil in a pan; the oil should be half way up the ball in the pan, so use approximately 1/2 to 1 cup of oil, depending on the size and depth of your pot or pan.
- Fry for 2 or 3 minutes until golden all over, rolling around as needed.
- Let rest on paper towels until you are ready to serve.
- That's it; super simple and REALLY tasty.
Nutrition Facts : Calories 84.9, Fat 2, SaturatedFat 0.5, Cholesterol 19, Sodium 202, Carbohydrate 13.7, Fiber 1.1, Sugar 1.2, Protein 2.8
PENNSYLVANIA DUTCH POTATO STUFFING
From the well-known Miller's Smorgasbord restaurant in Ronks, Pennsylvania. This is a delicious and filling dish that can help you use up leftover mashed potatoes. One of the easiest Potato Stuffing recipes ever.
Provided by Kats Mom
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Finely chop the onion and celery.
- Saute onion and celery in butter.
- Add bread cubes, beaten eggs, chicken broth, salt and pepper.
- Add mashed potatoes.
- Bake in a casserole dish for 30 minutes, until golden brown on top.
Nutrition Facts : Calories 214.2, Fat 8.7, SaturatedFat 4.6, Cholesterol 87.9, Sodium 610.1, Carbohydrate 27.9, Fiber 2.6, Sugar 3.9, Protein 6.3
STUFFING BALLS
This delicious side dish always remind me of special holiday dinners except these are so much faster to fix.-Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add celery and onion; cook and stir until tender, 3-5 minutes. Remove from the heat. Stir in remaining ingredients. Shape into eight balls. , Place on a greased baking sheet. Bake until a thermometer reads 160°, about 20 minutes.
Nutrition Facts : Calories 235 calories, Fat 18g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 536mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
MASHED POTATO STUFFING
It wouldn't be Christmas in our family without this satisfying stuffing made from potatoes. My mother-in-law shared the recipe years ago, and I've since passed it on to our grown children.
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the potatoes and crumbs; set aside. In a skillet, saute onions in butter until tender; add to potato mixture. Stir in egg substitute, poultry seasoning, salt and pepper. , Just before baking, stuff turkey. Skewer and fasten openings. Tie drumsticks together. Place with breast side up on a rack in a roasting pan. Cover and bake at 325° for 3 to 3-3/4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing.
Nutrition Facts :
STUFFING BALLS
This is my husband's Grandma's recipe. We make them every Thanksgiving and Christmas. Sometimes we make a small amount for whenever because we both crave them.
Provided by AdamsWife
Categories < 4 Hours
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat to 350 degrees Fahrenheit.
- Chop the celery and onion.
- Melt butter in a skillet; add celery and onion; cook until limp.
- Cut or rip up bread; add onion and celery in a large bowl.
- Add 1/2 can of cream of chicken soup, pepper, salt.
- Make into balls; put into lasagna style pan (if you like the edges crispy you can use a cupcake pan instead).
- In a separate bowl, mix the rest of the soup into the bowl with 1/2 cup of water.
- Pour this mixture over the stuffing balls.
- Cover with foil.
- Bake 45 minutes.
- Reduce oven temperature to 325 degrees Fahrenheit.
- Remove foil, bake for 15 minutes at 325 degrees Fahrenheit.
STUFFING BALLS
These stuffing balls are always on my holiday menu, but they're great anytime. They save time and stress and can be frozen for later use.
Provided by Canadian Jane
Categories High Protein
Time 45m
Yield 2 each, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Cook pork in large skillet until no longer pink; drain. Place in a large bowl. Add dry stuffing mix, Mix well.
- Add 1 cup water, cranberry sauce and egg.
- Mix until well blended.
- Shape mixture into 16 balls. Place in a single layer on a foil-covered baking sheet.
- Brush evenly with butter.
- Bake 20 minutes or until golden brown and cooked through (160 degrees).
- Prepare (without baking) and freeze these stuffing balls for up to a month before you need them. Thaw in refrigerator when needed, and bake as directed.
Nutrition Facts : Calories 300.8, Fat 16, SaturatedFat 6.5, Cholesterol 87.4, Sodium 271.2, Carbohydrate 21.7, Fiber 2.4, Sugar 10.6, Protein 16.9
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